KETO Hot Giardiniera Sandwich

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KETO Hot Giardiniera Sandwich

Ingredients:

For the Beef Stock:

  • 4 lbs (1814g) oxtail

  • 3 lbs (1360g) beef soup bones

  • 2 onions, quartered

  • 3 ribs celery, rough chopped

  • 1 head garlic, cut in half

  • 1 carrot, rough chopped

  • 1 tbsp (9g) peppercorns

  • Water

For the Beef:

  • 4 lbs chuck roast

  • Salt and pepper to taste

  • Homemade beef stock

  • 1 tsp (2g) red chili flakes

  • 1 tbsp (7g) paprika

  • 1 tbsp (8g) celery seeds

  • 5 heads of garlic, cut in half

  • 1 yellow onion, quartered with the root bottom attached

  • 2 tsp (5g) mushroom soup base powder (optional)

  • 1 bay leaf

  • 4 sprigs of fresh oregano

  • Vegetable oil for cooking

For the Chicago Style Hot Giardiniera:

  • 1.5 cup (360ml) white distilled vinegar

  • 3/4 cup (177ml) water

  • 1.5 tbsp (16g) kosher salt

  • 3 tbsp (45g) sugar substitute (such as erythritol or monk fruit)

  • 4 banana peppers, sliced

  • 1-2 large carrots, sliced

  • 5 ribs celery, ¬Ω" cubes

  • 4 serrano peppers, thinly sliced

  • 1 cup (200g) keto-friendly oil (such as avocado or olive oil)

  • 7 sprigs of fresh oregano

  • 1 tbsp (8g) of celery seeds

  • 1 tbsp (9g) of black peppercorns

Instructions:

  1. Preheat the oven to 475F.

  2. Add the oxtail and beef bones on a foil-lined baking sheet and spray them generously with cooking spray. Bake for 40-45 minutes or until deeply brown.

  3. Place the bones into a large pot, along with the onions, celery, carrots, and peppercorns. Cover the bones with water. Set over medium-high heat, and bring to a boil, then reduce the heat to low and simmer for 3-4 hours or until thickened and flavorful.

  4. Strain the broth through a fine mesh strainer and reserve.

  5. Preheat the oven to 350F.

  6. Dry the beef thoroughly with paper towels, and season it very generously with salt and pepper. In a large Dutch oven, add enough oil to cover the bottom and heat the oil until very hot. Sear the beef for 3-4 minutes or until a deep brown color on all sides.

  7. Add the beef stock to nearly submerge the beef, then add the rest of the ingredients and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 2-3 hours or until the beef is tender and falls apart easily.

  8. Remove the beef from the pot and shred it with two forks. Strain the broth and reserve it for dipping.

  9. In a small saucepan, combine the vinegar, water, salt, and sugar substitute. Bring to a boil, then reduce the heat to low and simmer for 5 minutes or until the salt and sugar have dissolved.

  10. In a large jar or container with a tight-fitting lid, combine the banana peppers, carrots, celery, serrano peppers, oil, oregano, celery seeds, and peppercorns. Pour

Optional variations:

  • Use sliced roast beef instead of chuck roast for a quicker cooking time.

  • Swap out the low-carb rolls for lettuce wraps or shred the beef thinly and serve it over a bed of low-carb greens.

  • Add some sliced bell peppers or mushrooms to the sandwich for extra flavor and crunch.

  • Experiment with different types of cheese, such as provolone or blue cheese, to switch up the flavor profile.

  • Make the giardiniera spicier by adding more serrano peppers or using hotter pepper varieties.

  • Add some fresh herbs, such as thyme or rosemary, to the broth for additional depth of flavor.